Strawberry Chia Seed Jam

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Who knew making jam from scratch could be so easy? No pectin is needed in this recipe, because we're using chia seeds to thicken up our strawberry jam! Gluten-free, dairy-free and vegan. 

A jar with strawberry chia jam with a checkered lid and a wooden spoon with jam on it.

It finally starting to get warm here in Chicago! Which means lots and lots of summer recipes to come! To me, the epitome of summer is the strawberry. So fresh, bright, and naturally sweet! This versatile little fruit will make many appearances in my summertime recipes. I’ve already started getting into the strawberry swing of things lately on this blog with my strawberry and cream popsicles, brussels sprouts kale salad, and chocolate covered strawberry truffles. So, it was only natural when I was making chia jam the other day that strawberry was my first choice!

Normally jam takes quite a bit of time to make, all that simmering on the stove. And to be frank, it’s getting just a little too warm to have the stove on for too long these days. So I was happy when I came up with a jam recipe that takes less than 10 minutes. Seriously. Thanks to the amazingness of the chia seed, this jam is done before you can say “Strawberry Chia Seed Jam in my belly.” Well, not really, but you catch my drift. The chia seeds thicken the jam and give it a gel like consistency rather than using gelatin or pectin. It’s so incredibly what this little seed can do! This strawberry chia seed jam would be great slathered on toast or an english muffin, spooned on top of some chia seed pudding, or mixed into some luscious vanilla ice cream! I tend to not add any sweetener at all to this recipe because I love the natural sweetness of the strawberries alone, but if you would like it sweeter, feel free to add a few drops of stevia or 1-2 tablespoons of honey or maple syrup!

Tell me in the comments, what would you eat this strawberry chia seed jam with?

An overhead view of a jar of strawberry chia jam and a wooden spoon of jam on it.

Strawberry Chia Seed Jam

Who knew making jam from scratch could be so easy? No pectin is needed in this recipe, because we're using chia seeds to thicken up our strawberry jam! Gluten-free, dairy-free and vegan. 
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Course: Breakfast, Condiments
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8 servings
Calories: 41kcal
Author: Megan


  • 1 lb strawberries (stems removed and quartered)
  • 1/2 cup water
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 2 tbsp chia seeds
  • 1 tbsp maple syrup or honey (if not vegan) (optional)


  • Add strawberries and water to a medium sized pot. Bring to a boil, stirring occasionally. The juices from the strawberries will be released and the strawberries will get soft.
  • Start crushing the strawberries with a wooden spoon.
  • Stir in the vanilla and cinnamon.
  • Add the chia seeds and continue cooking for another minute.
  • Take off of the heat and let cool and thicken completely.
  • Store in a jar with an airtight lid.


Calories: 41kcal | Carbohydrates: 7g | Fat: 1g | Sodium: 2mg | Potassium: 104mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 33.3mg | Calcium: 32mg | Iron: 0.5mg
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    1. Yay! So glad you are going to try it! Let me know how you like it šŸ™‚ I’ve also done this with blackberries and it worked fabulously. Next time I’m doing raspberry! Thanks for checking out my blog Jordan!

    1. I’d say at about 2 weeks. We normally eat ours before the 2 week mark so I’m not sure how good it will stay after that. Hope this helps! šŸ™‚

    1. Thanks Sarah! I love making jams with chia seeds.. My new favorites are blueberries and blackberries! šŸ™‚

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